Braised Pork Sparerib Chops with Hongzao

Name: Braised Pork Sparerib Chops with Hongzao
Yield: Serves 8–10 with 4 Other Dishes
Cuisine: China
Ingredients: 2.5 ml (½ tsp) sugar; 30 ml (2 tbsp) peanut or vegetable oil; 900 g (2 lb) pork sparerib chops; 10 ml (2 tsp) finely chopped garlic; 300 ml (10 fl oz/1¼ cups) stock; 90 ml (6 tbsp) hongzao; 5 ml (1 tsp) salt; 285–350 g (10–12 oz) drained canned bamboo shoots, cut into wedges; 8 giant spring onions, trimmed and halved; 10 ml (2 tsp) finely chopped ginger; 60 ml (4 tbsp) Shaoxing wine or medium dry sherry

Preparation info

Serves
8–10
with 4 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Hongzao, a Fujian speciality made with red yeast and glutinous rice, is used as a seasoning to give a distinctively fermented, alcoholic and sweet taste to the main ingredients.

Ingredients

900 g (2 lb) pork sparerib chops
30 ml (2

Asia
China
Main course

Method

Do ask your butcher to chop the sparerib chops through the bones into chunks for you.
Heat a heavy-bottomed saucepan or casserole over a high heat until very hot. Add the oil and swirl it around to cover the entire bottom. Add the garlic, stir, but before it becomes burned add the ginger and stir several more times. Add the spring onions, stir together about half